F4T6UY’s Big Fat Thread of Accountability

Discussion in 'Driver Health' started by F4T6UY, Jul 10, 2022.

  1. F4T6UY

    F4T6UY Medium Load Member

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    blairandgretchen, Boondock and Coover Thank this.
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  3. AModelCat

    AModelCat Road Train Member

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    I did something similar about 5 years ago. Peaked at around 230 lbs but I'm also short AF. In 2 years I dropped down to 149 lbs. Mostly a permanent diet change and about 18k a week of cardio. I've since bulked up and added about 40 lbs of muscle and managed to keep the bodyfat % about the same.

    I couldn't do keto or any of those other diets, just too much work IMO. I just replaced pretty much all my liquid intake with water (aside from my morning coffee) and I quit fast food/junk food and ate more fruits/vegetables.
     
  4. Chinatown

    Chinatown Road Train Member

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    Put green tea leaves or ground green tea leaves on the food while cooking.
     
  5. Coover

    Coover Road Train Member

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    Cooking fresh food, avoiding processed crap, and anything out of a can and limiting soda. you can almost eat anything you want and keep weight off.
     
  6. Another Canadian driver

    Another Canadian driver Road Train Member

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    I can verify that it tastes great.
    Merlot, Cabernet and Pinot Noir.
    I tried them all. I liked them all.
    And that's my honest testimony.
     
    Sully92, F4T6UY, Boondock and 2 others Thank this.
  7. Another Canadian driver

    Another Canadian driver Road Train Member

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    After watching about 5 minutes of any workout video I feel both hungry and tired.
    I need a fruit bowl and a power nap ASAP. A red wine glass too.
     
  8. Chinatown

    Chinatown Road Train Member

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    Henderson, NV & Orient
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    Red wine......hot bath.....
    [​IMG]
     
  9. blairandgretchen

    blairandgretchen Road Train Member

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    South west Missouri
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    Dude - I thought you looked healthy enough for a trucker when I met you. I realize you'd lost a lot of weight and commend you for the perseverance to do so.

    Great thread!
     
  10. F4T6UY

    F4T6UY Medium Load Member

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    Oct 24, 2017
    Very South Texas
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    Chicken thighs cooked. 2 eaten. The rest shredded and bagged.

    And since I embrace the fat, some skin thrown in each bag.

    With my brisket and pork, I have a couple weeks worth of meals. All it needs is to ad some side veggies…or not.

    upload_2022-7-10_21-45-17.jpeg upload_2022-7-10_21-45-17.jpeg upload_2022-7-10_21-45-17.jpeg
     
  11. blairandgretchen

    blairandgretchen Road Train Member

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    South west Missouri
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    Here's my tip on the smoked chicken.

    Wife hates dark meat, the oils and fats.

    I get a bag of 'leg quarters' - usually $10 or less a bag. Coat in olive oil, basil, seasonings - no sugar - paprika etc. (I just dump in the sink and pour everything on top/swish around)

    Smoke them on the Traeger for 2 hours at 240F to 165F, (internal probe) and let the fats and oil drip out to waste. Then I fire up the Weber gas grill.

    Take them off the smoker, put them on the block, separate with big knife (drums from thighs) , and blast them on the grill for 10 minutes.

    Pan them , cover and let rest for 10 minutes. All the pink is gone, tender, and greaseless with great smoke flavor.

    Shred excess into bags like you do - but that method might turn the family on to it a bit better. (Unless you want to take all the leftovers)
     
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